Cocoa-delights with bursts of energy, protein, and antioxidants? Yes, please!

You’ve probably already heard that dark chocolate is good for you; it’s made from cocoa beans, which contain antioxidant flavonoids that fight inflammation and boost heart health. Cocoa powder and cacao nibs, which also originate from cocoa beans, offer the same nutritional benefits.

Christina Tosi, chef and owner of New York City’s dessert-centric Milk Bar, livens up postrun treats with a variety of cocoa products.

“After a run,” says Tosi, who logs 10 to 15km as often as she can, “I want a snack that gives bursts of energy, protein, and antioxidants, and tastes good!” Tosi’s cookbook, Milk Bar Life, will be published in April.

Dense & Fudgy Cocoa Cookies

Ingredients

1 cups unsweetened cocoa powder
1 ½ cups almond flour or meal
2 ¼ teaspoons cornstarch
1 ½ teaspoons salt
¾ teaspoon baking powder
1 ¾ cups + 2 tablespoons coconut puree or cream of coconut
½ cup pineapple juice
¼ cup water
2 ¾ cups dark chocolate chips

Instructions

• Heat oven to 160°C. Line a baking sheet with parchment paper.
• In a bowl, add the cocoa powder, flour, cornstarch, salt, and baking powder. Mix until well combined.
• While mixing at a steady pace, slowly pour in the coconut puree. Add the pineapple juice and water, continuing to mix until it comes together. Fold in the chocolate chips.
• Using a ⅓ measuring cup, portion dough onto the baking sheet, 7 to 10cm apart. Flatten the dough until cookies are 10” in diameter, like thin hamburger patties.
• Bake the cookies for 12 to 15 minutes, or until the edges are lightly crisp. Let them cool completely on the baking sheet. Store in an airtight container in the fridge or freezer.

Makes 15 cookies

Nutritional Information

Kilojoules per serving (1 cookie): 1848
Carbs: 52 g
Fiber: 7 g
Protein: 7 g
Fat: 27 g

CARAMELIZED NUTS AND NIBS

Ingredients

¼ cup shredded unsweetened coconut
¼ cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon salt
1 egg white
½ pound shelled pecan halves
¼ cup cacao nibs

Instructions

Heat the oven to 150°C. Line a baking sheet with parchment paper or cooking spray.

In a small bowl, mix the coconut, granulated sugar, brown sugar, and salt. Set aside.

In a large bowl, whisk the egg white until frothy and voluminous. Add the pecans and cacao nibs and stir until well coated. Sprinkle the sugar mixture over the nut mixture and stir to combine.

Spread the nuts in an even layer on the lined baking sheet. Bake for 30 minutes, tossing halfway through, or until the nuts and nibs are caramelized.

Cool completely on the baking sheet before transferring to a bowl or airtight container. Store at room temperature for up to 2 weeks.

Makes 12 servings (¼ cup each)

Nutritional Information

Kilojoules per serving: 780
Carbs: 12 g
Fiber: 4 g
Protein: 3 g
Fat: 16 g

 

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